C - Chemistry – Metallurgy – 12 – C
Patent
C - Chemistry, Metallurgy
12
C
C12C 5/04 (2006.01) A23G 3/32 (2006.01) A23L 1/03 (2006.01) A23L 3/3544 (2006.01)
Patent
CA 2540498
One aspect of the present invention is concerned with a composition comprising caramelised carbohydrate, which composition, when dissolved in water at a dry solids content of 0.1 wt.%, exhibits: i. an absorption at 280 nm (A280) that exceeds 0.01, preferably exceeds 0.05, more preferably exceeds 0.1 and most preferably exceeds 0.3; and ii. an absorption ratio A280/560 of at least 200, preferably of at least 250. Other aspects of the invention relate to a method of manufacturing a beverage or foodstuff that is resistant to light induced flavour changes, said method comprising introducing into said beverage or foodstuff a composition as defined above; and to a process for the manufacture of said composition.
Un aspect de la présente invention concerne une composition à hydrate de carbone caramélisé, laquelle composition présente, une fois dissoute dans l'eau à une teneur en matière sèche de 0,1 % en poids, : i. une absorption à 280 nm (A¿280?) excédant 0,01, de préférence 0,05, mieux encore 0,1 et idéalement 0,3 et ii. un coefficient d'absorption A¿280/560? d'au moins 200, de préférence d'au moins 250. D'autres aspects de l'invention concernent un procédé de production d'une boisson ou d'un aliment résistant(e) à des changements de saveur induits par la lumière, ledit procédé consistant à introduire dans cette boisson ou cet aliment une composition telle que définie ci-dessus, ainsi qu'un procédé de production de ladite composition.
Blokker Peter
Bolshaw Louise
Brouwer Eric Richard
Hughes Paul Shane
Kessels Henk
Gowling Lafleur Henderson Llp
Heineken Supply Chain B.v.
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